Recipe

Bún Bò Huế

Spicy Vietnamese noodle soup with lemongrass broth, beef, pork, and fresh crunchy toppings.

By Matt Campbell

•

4.8

A steaming bowl of bún bò Huế with red-tinged lemongrass broth, thick rice noodles, sliced beef, pork, and fresh herbs on a wooden table with chopsticks and lime wedges

Bún bò Huế is the kind of soup that makes you sit up straight. The broth is spicy but not just spicy. It is bright from lemongrass, savory from slow-simmered bones, and stained a gorgeous chili-oil red that basically dares you not to go back for one more spoonful.

This is a Moms Best Recipes version, meaning we are going for real-deal flavor without turning your kitchen into a 12-hour science fair. We build a strong, aromatic broth, use accessible cuts (with smart swaps), and finish the bowl with the fun part: noodles, meat, herbs, lime, and something crunchy.

A small saucepan of sizzling chili oil with chopped lemongrass and garlic on a stovetop, warm kitchen lighting

Why It Works

Lemongrass-forward broth: Bruised lemongrass and a quick aromatics simmer give you that signature Huế perfume without needing hard-to-find ingredients.
Deep, meaty savor: Parboiling and rinsing bones reduces funk and keeps the broth cleaner tasting.
Controlled heat: Chili oil is added to taste, so everyone gets the spice level they actually want.
Texture party finish: Thick noodles, tender beef, optional pork, and a pile of crisp toppings make each bite feel like a different good idea.

Pairs Well With

Storage Tips

Store broth and noodles separately if you can. Noodles love to drink broth and go soft.

Broth: Cool, then refrigerate in airtight containers for up to 4 days. Skim any solid fat on top if you want a cleaner bowl.
Meats: Store in the broth (best for moisture) or separately in a sealed container for up to 4 days.
Noodles: Rinse in cold water, drain well, toss with a tiny bit of neutral oil, and refrigerate up to 2 days.
Chili oil: Because this one includes fresh garlic and lemongrass, keep it refrigerated and use within 5 to 7 days. Store in a clean jar and use a clean spoon every time. If you want a longer-lasting version, skip the fresh garlic and use garlic powder instead.

Reheat: Bring broth to a simmer. Dunk noodles briefly in hot broth (or pour boiling water over them) to refresh, then assemble.

Freeze: Broth freezes beautifully for up to 3 months. Freeze without noodles and without fresh toppings.

Common Questions

Is bún bò Huế very spicy?

It can be, but it does not have to be. The heat mostly comes from the chili oil. Start with a small spoonful per bowl, taste, then add more until you hit your happy place. Want it extra mild? Use fewer chili flakes in the oil and skip fresh chiles on top.

What noodles should I buy?

Look for thick round rice noodles labeled bún bò Huế or sometimes bún (thicker style). If you cannot find them, use regular vermicelli bún. The soup will still be fantastic, just a little less springy and hearty.

Do I need shrimp paste?

It is traditional and adds an unmistakable funky depth. If you are nervous, start with 1 teaspoon and taste. If you cannot find it or you hate it, skip it and add a bit more fish sauce at the end. Your bowl will still taste rich and legit.

What meat is traditional?

Many bowls include beef shank, oxtail, pork hock, and sometimes Vietnamese pork sausage (chả). Some versions also include pork blood cubes. This recipe skips the blood cubes for accessibility, but the flavor still lands where it needs to.

How do I keep the broth from tasting cloudy or gamey?

Parboil the bones for 5 minutes, dump the water, then rinse everything well before the real simmer. Also keep the simmer gentle. A hard boil tosses fat and proteins around and clouds the pot.

A large pot on a stove with beef and pork bones being parboiled, light foam rising to the surface, home kitchen scene

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot (at least 8 quarts)
Fine-mesh strainer or skimmer
Small saucepan (for chili oil)
Tongs and a sharp knife
Cutting board
Medium pot for cooking noodles
Large bowls for serving

The first time I made bún bò Huế at home, I treated it like a “someday project.” You know the ones. Then I realized something: most of the magic is just time plus aromatics. The pot does the heavy lifting while you handle the fun parts, like bruising lemongrass, slicing herbs, and tasting the broth until it makes you do that little nod.

Now it is my go-to when I want a bowl that feels like a full reset. Spicy, citrusy, deeply savory. Also, it is the rare soup that tastes even better the next day, which is basically a love language for weeknight me.

Bún Bò Huế

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours

Servings 6

Ingredients

For the broth

2 lb beef bones (marrow bones, knuckle, or beef shank bones)
1 to 1 1/2 lb pork hock or meaty pork neck bones (optional but highly recommended)
12 cups water, plus more for parboiling
3 stalks lemongrass, trimmed and smashed
1 large yellow onion, halved
1 (2-inch) knob fresh ginger, sliced
3 cloves garlic, smashed
1 to 2 tbsp fish sauce, plus more to taste
1 to 2 tsp shrimp paste (optional, start small)
1 1/2 tsp kosher salt, plus more to taste
1 tsp sugar

For the chili lemongrass oil

1/3 cup neutral oil (canola, avocado, or grapeseed)
2 tbsp finely minced lemongrass (from 1 stalk)
2 cloves garlic, finely minced
2 tbsp Korean gochugaru or Vietnamese chili flakes (or 1 to 2 tbsp crushed red pepper)
1 tbsp paprika (for color, optional but nice)
Optional for a more traditional color: 1 tbsp annatto seeds (hạt điều màu) or 1 tbsp annatto oil (dầu màu điều)

For the meat and noodles

1 to 1 1/2 lb beef shank or chuck roast
1 1/2 lb thick rice noodles (bún bò Huế noodles), or regular bún vermicelli

Toppings (choose your own adventure)

Bean sprouts
Thinly sliced red or white onion
Fresh cilantro and Thai basil or mint
Lime wedges
Thinly sliced jalapeño or Thai chiles
Shredded green cabbage (a classic crunchy add)

A kitchen counter with lemongrass, beef shank, pork hock, rice noodles, onions, herbs, lime, fish sauce, and chili flakes laid out for bún bò Huế

Instructions

Parboil the bones (clean broth move). Add beef bones and pork hock to a large pot and cover with water. Bring to a boil and cook 5 minutes. Drain, then rinse bones well under running water. Rinse the pot too.
Start the real broth. Return cleaned bones and pork hock to the pot. Add 12 cups fresh water, smashed lemongrass, onion halves, ginger, and garlic. Bring to a boil, then immediately reduce to a gentle simmer. Skim foam for the first 15 minutes.
Add the beef early (so it actually gets tender). Add beef shank or chuck to the pot once the broth is at a steady gentle simmer. Keep the heat low. You want lazy bubbles, not a rolling boil.
Simmer until the meats are tender. From the time you add the beef, plan on 2 to 2 1/2 hours at a gentle simmer, skimming occasionally. Start checking tenderness at 1 1/2 hours. Beef shank can take longer depending on thickness, sometimes closer to 3 hours, so cook by feel.
Pull the pork hock before it turns to confetti. When the pork hock is tender (usually around 1 1/2 to 2 hours of simmering), remove it to a bowl. If you like springy skin, dunk it in cold water for a minute, then drain. Pick off meat, slice, and set aside. Discard bones and any overly fatty bits you do not want in the bowl.
Remove and slice the beef. When the beef is fork-tender but not falling apart (often 2 to 2 1/2 hours for shank, sometimes longer, sometimes less for chuck), remove it and let it cool. Slice thinly across the grain.
Season the broth. Stir in fish sauce, salt, and sugar. If using shrimp paste, whisk it with a few spoonfuls of hot broth in a small bowl until smooth, then stir that back into the pot. Simmer 10 minutes, then taste. You want savory, slightly sweet, and strong enough that noodles will not dull it. Adjust with more fish sauce, salt, or a pinch more sugar.
Make chili lemongrass oil. In a small saucepan over low to medium-low heat, warm the oil. Add minced lemongrass and garlic and cook 1 to 2 minutes until fragrant, not browned. Remove from heat and stir in chili flakes and paprika. Optional, more traditional color: If using annatto seeds, warm them very gently over low heat for 2 to 3 minutes until the oil turns deep orange-red, then strain out the seeds right away so they do not scorch. After that, add lemongrass and garlic. Let the oil bloom 5 minutes.
Strain if you want it clean. Fish out big aromatics and bones. For a clearer broth, strain through a fine-mesh strainer into a clean pot. Keep hot at a gentle simmer.
Cook noodles. Cook rice noodles according to package directions. Drain and rinse briefly with cold water to stop cooking. Do not worry, they will warm back up in the hot broth. (If using thick bún bò Huế noodles, do not overcook. Keep them springy.)
Build bowls. Divide noodles among bowls. Top with sliced beef and sliced pork hock (if using). Ladle hot broth over. Spoon chili oil on top to taste.
Finish like you mean it. Add sprouts, herbs, cabbage, onion, chile slices, and a big lime squeeze. Taste, then adjust with more fish sauce or chili oil. Repeat until you make that “okay, wow” face.

A ladle pouring red-tinged lemongrass broth into a bowl of thick rice noodles and sliced beef on a kitchen counter

A plate of bún bò Huế toppings with bean sprouts, shredded cabbage, Thai basil, cilantro, sliced jalapeño, and lime wedges

Nutrition information is estimated.

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Bún Bò Huế

Why It Works

Pairs Well With

Recommended

Mohinga (Burmese Fish Noodle Soup)

Hot and Sour Thai Soup

Weeknight Miso Chicken Ramen

Dan Dan Mian Noodles

Storage Tips

Common Questions

Is bún bò Huế very spicy?

What noodles should I buy?

Do I need shrimp paste?

What meat is traditional?

How do I keep the broth from tasting cloudy or gamey?

Bún Bò Huế

Ingredients

For the broth

For the chili lemongrass oil

For the meat and noodles

Toppings (choose your own adventure)

Instructions